Michel Guerard's Cuisine Minceur

Love the recepies

Great

J'ai acheté cet ouvrage d'occasion pour son prix plancher et ce malgré des éditions de poche françaises et il y la conversion des mesures à refaire ... et je ne le regrette pas car cela apprend du vocabulaire culinaire et c'est toujours un bon livre même en version US ! Intérêt : les manières d'alléger les plats mais attention trop de préparations à base de gélatine. Ne retenir que l'essentiel car un peu daté. Il faut bien l'avouer que certaines idées sont devenues courantes de nos jours... donc à regarder avec recul mais intérêt et cela vaut les meilleurs régimes : manger de tout sans sel ni gras et varier ses menus.

This book was recommended to me 50 years ago for healthy eating and I could never find it. I finally satisfied my curiosity but I'll likely never use these recipes. They are "gourmet" to me, and I'm not interested in cooking them. The ingredients are unusual and not easy to find. The book is obviously old and I don't even want it on my bookshelf. I wasn't expecting such fancy recipes. If I liked to spend time cooking "fancy", French recipes, then I'd probably love it!

The writer basically says that if you use this book as a cook book you defeat the whole purpose since it is meant for you to follow a plan, prepare broths in advance, etc. I am not sure if that day will come for me. I still think that cook books like this one are meant for people who really love to spend hours in the kitchen and have nothing else to do. I will, however, give it another crack one of these days ...